Cranberry Jalapeno Relish

Cranberries are rich in vitamin C, dietary fiber, and manganese.

I have been making this recipe for the last couple of years, and it has become a crowd favorite. It has a wonderful balance of tart and spice to compliment your Thanksgiving smorgasbord.

Ingredients

    • 1 12-ounce bag cranberries, fresh or frozen (thawed)
    • 1 teaspoon lime zest
    • 2 teaspoons lime juice
    • 1-2 fresh jalapeños, seeded and coarsely chopped
    • 1/4 cup of sugar

Directions

  1. Rinse and dry cranberries.
  2. Combine cranberries and jalapeno in a food processor. Pulse until coarsely chopped.
  3. Add combination and sugar to a small saucepan and heat on low heat for about 10 minutes until liquid releases from cranberries. Stir frequently until sugar dissolves.
  4. Remove from heat and add lime juice.
  5. Transfer to a serving dish and top with lime zest. 
  6. Serve cold or on top of low-fat cream cheese as a dip.

This cranberry relish pairs beautifully with turkey, as a spread for sandwiches or even as a taco topping.

KD

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